At the heart of the system is a high-quality, stainless primary fermentor (20, 30 and 55 gal sizes).

A uniquely designed false bottom located at the bottom of the fermentor allows the pomace to be separated from the wine while draining the unit. The tines on the pressure plate support the bottom of the fermentor and perforated false bottom and keep it from collapsing from the pressure imparted by the vacuum pump.

After alcoholic fermentation, the free run is drained or pumped out of the fermentor. The sliding piston assembly is then installed. The vacuum pump evacuates the carboy (or other vacuum capable vessel) and applies a vacuum under the false bottom of the WineEasy™ fermentor. This causes atmospheric pressure to push down on the sliding piston, pressing the pomace to the ideal maximum pressure of 14 PSI to avoid hard-press conditions.

Because all of this is done without transferring the pomace to a press — and in a completely closed, air-tight system — oxidation, contamination, and mess are virtually eliminated.

Cleanup is as easy as scooping out the dry pomace into a container and washing out the high-polish stainless steel fermentor.